"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tuna Rice Salad Recipe

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This recipe for Tuna Rice Salad, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Lautermilch


1 can (7 oz) tuna
1 can (13 oz) pineapple chunks
2 C cold cooked rice
1 C salad dressing or mayonnaise
1 C seedless green grapes, halved
1 C celery, chopped
1/2 C salted peanuts, coarsely chopped

Drain and flake tuna.

Drain pineapple chunks but reserve 1/4 C of the pineapple syrup.

Combine rice, mayonnaise, and reserved pineapple syrup.
Cover and chill 1 hour.

Add pineapple chunks, green grapes, celery and peanuts.
Mix well.
Fold in flaked tuna.
Cover and chill until ready to serve on salad greens.

Number Of Servings:
Number Of Servings:
Serves 6 to 8.




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